Taking the farm route to revive traditional, indigenous fare

Bjorn Low never expected that he would one day be involved in the revival of Singapore's culinary traditions.

"By tradition, I mean the tradition of the indigenous Malay people, before the arrival of immigrants from China, India and other parts of the world," says the 35-year-old, who had been working in the advertising industry in the UK before returning to Singapore in 2013 to discover his new calling.

"Over the past half millennium, and especially over the past 100 years, Singapore has turned from a speck on the Indian Ocean to one of the world's busiest trading ports," he says.